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Effect of Shock Loading on Food Processing

[+] Author Affiliations
Toshiaki Watanabe

National Fisheries University, Shimonoseki City, Yamaguchi, Japan

Hironori Maehara, Asuka Oda, Shigeru Itoh

Kumamoto University, Kumamoto City, Kumamoto, Japan

Paper No. PVP2006-ICPVT-11-93462, pp. 313-318; 6 pages
  • ASME 2006 Pressure Vessels and Piping/ICPVT-11 Conference
  • Volume 4: Fluid Structure Interaction, Parts A and B
  • Vancouver, BC, Canada, July 23–27, 2006
  • Conference Sponsors: Pressure Vessels and Piping Division
  • ISBN: 0-7918-4755-1 | eISBN: 0-7918-3782-3
  • Copyright © 2006 by ASME


In the food industry, it is hoping high value-aided product and the increase in efficiency of food processing. On the other hand, we get an experimental result that the load of the shock wave improves an extraction of food, and soften food. But, the safe and high efficiency pressure vessel for the processing is necessary to apply these technologies to the food processing field actually. Therefore, we are planning the development of the pressure vessel for food processing. The fundamental data of the shock loading to food are necessary in order to make suitable vessel. As for these data, it is variety the specifications required by the kind of food and effect to expect. We report the result that shock wave loading was done to various food.

Copyright © 2006 by ASME



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